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Tender Coffee Cake

Tender Coffee Cake

No one can argue with the fact that coffee cake is one of the best cakes you’ll ever get to try. The combination of delicate cream, sweet chocolate cake, and bitter coffee is the very flavor many people are crazy about, not to mention its magnificent smell. Coffee cake is one of those desserts that can brighten your day no matter how blue you might feel.
5 h
8 persons
Medium

Ingredients

  • 70g of unsalted butter
  • 30g of dark chocolate
  • 60g of cocoa powder
  • A pinch of salt
  • 150ml of espresso
  • 160ml of milk
  • 3 eggs
  • 100g of flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of lemon juice
  • 1 teaspoon of stevia
  • 260ml of heavy cream
  • 130ml of condensed milk
  • 120g of cream cheese

Step-by-Step Guide

  1. Mix 70g of unsalted butter with 30g of dark chocolate and melt it in a microwave
  2. Take 40g of cocoa powder, a pinch of salt, 50ml of espresso, and 80ml of hot milk and mix everything together
  3. Add 3 egg yolks and chocolate and butter mixture
  4. Whisk everything
  5. Add 100g of flour, 1 teaspoon of baking powder, and carefully stir the batter
  6. Mix 3 egg whites with ½ teaspoon of lemon juice and whip them
  7. Add 1 teaspoon of stevia and whip the eggs to make meringue
  8. Mix the meringue with batter
  9. Cover a 7-inch cake tin with parchment paper and carefully pour the batter into the tin
  10. Bake your cake at 160C or 320F for 35 minutes
  11. Mix 80ml of milk with 80ml of espresso, 80ml of heavy cream, and 80ml of condensed milk
  12. Take your cake out of the oven and remove it from the tin
  13. Flip the cake and make little holes all over the top of your cake using a fork
  14. Put it back in the tin and pour the milk mixture on top
  15. Put the cake in the fridge for 2 hours
  16. Mix 20ml of espresso, 30ml of heavy cream, 50ml of condensed milk, and 120g of cream cheese
  17. Add 150ml of heavy cream and whip everything
  18. Take the cake out of the fridge and put cream on top
  19. Even the cream using a spatula
  20. Put the cake in the fridge for another 2 hours
  21. Sprinkle the top of your cake with some cocoa powder

Tips

Use parchment paper to prevent your cake from sticking to the tin. Before whipping heavy cream or eggs make sure they are fresh and cold otherwise they will not whip the way you need them.

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